Winter Shock Cupcakes

Angy Cooper

By
@angycoop74

Makes 20 cupcakes which is one a piece for 20 people or 2 a piece for 10 people. You can try this recipe with various cake mixes, and/or gelatins. I did not use sugar free for the Cranberry gelatin as I could not find it in the sugar free. Also the oil does not have to be canola that is a personal choice. the whipping cream can be replaced with plain milk or butter milk. The Coconut I used was Birdseye from the frozen section, but the packaged sweetened coconut flakes will also work. Finally if you prefer cake to cupcakes, this is fine just follow the cooking temp and time instructions on your cake box.


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Rating:

Comments:

Serves:

Approx 20

Prep:

1 Hr

Cook:

25 Min

Ingredients

CAKE

1 box
betty crocker carrot cake mix
1 c
water
1/2 c
canola oil
3
eggs
30
cranberries, fresh
1 c
pecans, in pieces
1 box
sugar free orange gelatin
1 box
sugar free black cherry gelatin
1 box
cranberry gelatin

ICEING

1/4 pt
whipping cream
1/4 c
butter crisco
1 1/4 c
powdered sugar
1/2 c
pecans, in pieces
15
cranberries
1 box
sugar free orange gelatin
1 box
sugar free black cherry gelatin
1/4 c
coconut flakes

Directions Step-By-Step

1
For the cake: Preheat oven to 325%. Prepare a cupcake pan with paper liners or non stick baking spray. Mix all the ingredients together on low speed until moist, about 30 to 45 seconds go over the inside of the mixing bowl with a rubber spatula until all the mix is down in the center area of the bowl, beat at medium speed for 2 minutes. Laddle batter into cupcake papers in prepared cupcake pan. Cook for 22 minutes let cool for several minutes before icing.
2
For Icing:
Mix all ingredients together until thick. Set aside until ready to ice cupcakes.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy